Mandoline your radishes into thin slices, set aside in a separate bowl

Remove the "butt" from the butter lettuce, rinse all dirt off, keep the leaves whole and set aside. These will serve as your taco.

Throw your cashews into the food processor and blitz for a few minutes add in the rest of the sauce ingredients and blitz for a further few minutes until the sauce is smooth and creamy.

Transfer sauce to a dip/sauce bowl and set aside

Dice your mushrooms as finely as possible (into a mince like size)

Saute in a fry pan in a high smoke point oil like coconut oil

Season with cayenne, the juice from your lime and S&P

Cook until well done

Lay out all your taco ingredients and pile on the toppings. I liked to spoon a little taco mince in the middle of my butter lettuce leaf place a few pieces of carrot on one side and cabbage on the other, layer on a few slices of radish, sprinkle on some almond ricotta, garnish with a sprig of coriander and drizzle on that cashew cheeze sauce.